80% whey protein concentrate specifically processed to develop typical whole egg emulsifying, binding & texturizing properties. Partial to total substitution of whole eggs depending on the final applications.
Labeled: Whey protein concentrate*
*Eggstend 410 contains food additive
*Eggstend 420 doesn’t contain food additive
10 %
lactose
80 %
protein
5.5 %
fat
4 %
minerals
5 %
moisture
Looking for Egg Replacers?
- Struggling sourcing eggs
- Clean label
- 100% Egg free option
- Similar functionalities
Applications : Eggstend 410
- Bakery: Cookies| Biscuits| Muffins| Brownies| Pancakes|Cakes*
- Salad dressings
- Processed foods: Surimi | Pasta | Processed Meats
*Cakes: for Sponge cake and Pound cake we recommend the version of Eggstend 420
Origin
USA Nampa, ID
1
Secure Supply
Available & cost competive
2
Similar Functionalities
Emulsification | Gedling | Water binding | Aeration
3
Simple Replacement 1 to 1
1 to 1 on protein basis | 100% dried whey protein concentrate